Description
A comforting and protein-packed soup with bright citrus notes, perfect for any occasion.
Ingredients
Scale
- 1 3.5-4 lb. chicken, giblets removed
- 8–10 cups water
- 1 tsp. salt
- 1 tbsp extra virgin olive oil
- 1 yellow onion, peeled and diced
- 2–3 cloves garlic, peeled and minced
- 1 inch fresh ginger, peeled and grated
- 1 cup celery, diced
- 1 cup carrots, chopped
- 1 cup chopped fresh cilantro, plus more for serving
- 2 juicy limes, plus more for serving
- Salt and pepper, to taste
Instructions
- In a large stock pot, place the chicken, water, and salt. Bring the water to a boil, then reduce to a simmer and cook the chicken for about 60 minutes.
- Remove the chicken from the pot and shred it, discarding the bones.
- Reserve 6 cups of the broth and set aside with the shredded chicken.
- In the same pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until softened (about 5 minutes), then add celery and carrots and sauté until softened (another 5 minutes).
- Add the shredded chicken and reserved broth, bring to a boil, then reduce to a simmer for 20-40 minutes.
- Add brown rice noodles to the soup and cover for 5 minutes to let the noodles cook.
- Remove from heat, squeeze in lime juice, add cilantro, and season with salt and pepper to taste. Serve with lime wedges and cilantro.
Notes
Store leftovers in airtight containers; cool completely for fridge storage up to 4 days, and freeze portions for up to 3 months. Add fresh lime juice and cilantro after reheating for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 to 2 cups
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg